CAKE:

1/2 c. shortening
1 1/2 c. sugar
2 eggs, unbeaten
2 oz. red food coloring
1 tsp. vanilla
1 c. buttermilk
2 c. sifted flour
2 tbsp. cocoa
1 tsp. salt
1 tbsp. vinegar
1 tsp. baking soda

Cream shortening and sugar well. Add eggs, food coloring and vanilla. Blend well. Alternately add buttermilk, flour, cocoa and salt to creamed mixture. Mix vinegar and baking soda. Then add to the batter. Pour batter into 2 (9") layer pans. Do NOT flour pans. Bake at 350 degrees for 30 minutes.

FROSTING:

1 1/2 c. milk
1/4 c. + 2 tbsp. flour
Pinch of salt
1 1/2 c. sugar
3/4 c. shortening
1 1/2 sticks butter (3/4 c.)
1 1/2 tsp. vanilla

Cook milk, flour and salt, whisking while cooking, until thick. Cool. (HINT: Cover with plastic wrap against mixture, so skin does not form.) Cream sugar, shortening and butter until fluffy. Add sugar mixture to cooked mixture. Beat until fluffy. Add vanilla.